Sometimes it is strange:
The 30. (thirtieth! Wow!) cooking event at Kochtopf with the nice motto Ginger was announced at the end of last year. I was very pleased about the many possibilities of ginger and the extended time until the deadline … and? … I only managed to test two or three recipes with ginger which then either didn’t look nice or didn’t taste good enough. Yesterday we finally found a worthy candidate for the event: The hot ginger and sweet cream go very well together.
Honey Waffles with Ginger Cream
|Source:||January 13, 2008 by Sus|
|Categories:||Waffle, Cream, Ginger|
|1||tablespoon||Vanilla laced sugar or vanilla extract|
|3-4||teaspoons||Ginger, fresh; grated|
|1||tablespoon||Stabilizer for whipped cream|
|1||tablespoon||Vanilla laced sugar or some vanilla extract|
Peel, core and slice the apple. Put into a small pot with some cider (you can use water instead, of course) and sugar and cook until the apple slices are soft. Purée with a mixer.
Peel the ginger and grate it into the apple purée. Mix thoroughly. The purée should now taste quite hot.
Whip the cream with sugar and vanilla until stiff. Use stabilizer, if available. Carefully stir in the purée. Put into the refridgerator for one hour.
Beat soft butter, honey and vanilla until slightly foamy. Add the eggs one after another. Mix the baking powder with the flour and alternately add some flour and some milk to the batter, stirring continuously. The batter is supposed to be quite soft and liquid.
Bake the waffles in the waffle iron according to the manual. Put each one a plate, add some ginger cream and decorate with chocolate flakes.
– The apple is not used for taste but for substance; the ginger-cream-mix is a bit creamier and more fruity with it.
– Use a dark and strong tasting honey for the waffles.
– Next time I will use whole grain flour; it should taste even better.
– I used some stabilizer for whipped cream which seems to be a German product.